Poppy seed and orange loaf cake

Ingredients for 1 servings:

• 2 orange(s), untreated
• 200 g butter or margarine
• 1 packet of vanilla sugar
• 200 g sugar
• 4 eggs (size M)
• 350 g flour
• 1 packet of baking powder
• 1 pack of poppy seed cake
• 200 g powdered sugar
• Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Wash 1 orange thoroughly and finely grate the zest. Halve both oranges and juice them. Cream together the fat, vanilla sugar, orange zest, and sugar using the whisk attachment of a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in alternately with 75 ml of orange juice. Divide the batter in half and stir the poppy seed mixture into one half. Pour the batter alternately into a greased and floured 30 cm loaf pan and marble with a fork. Bake the cake in a preheated oven (electric oven: 175 °C/ fan oven: 150 °C/ gas mark 2) for 50–60 minutes (use a skewer to check if it’s cooked through). Remove the cake from the oven, let it cool for about 15 minutes, and then turn it out of the pan. Cool completely on a wire rack. Sift the icing sugar into a bowl. Add 2–3 tablespoons of orange juice and mix to form a thick glaze. Spread the orange glaze over the cake and let it dry for at least 1 hour.